Take a trip to the Caribbean with these mashed sweet potatoes, flavored with citrus and ginger and finished with a sprinkle of toasted coconut.
What You Need
Original recipe yields 8 servings
2-1/2 lb. sweet potatoes (about 5), peeled, cubed
2 Tbsp. butter
3 Tbsp. milk
1 Tbsp. grated gingerroot
1 Tbsp. lime juice
2 tsp. orange zest
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain. Return potatoes to pan.
Mash potatoes with butter and milk until desired consistency. Add ginger, lime juice and orange zest; mix well.
Sprinkle with coconut.
Add 1/2 tsp. curry powder to hot mashed potatoes along with the ginger, lime juice and orange zest.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.